Brennan’s Bananas Foster

May 22, 2013


Being just a hop, skip and jump away from New Orleans, we always try to make a dash over to The Crescent City every few months. We’ve eaten at most of the big famous restaurants, and also many of the little “hole in the wall” type of places that usually have food just as good as the big places. Sometimes better.


Brennan’s Founder, Owen Edward Brennan

One of our standby favorite big and famous restaurants is Brennan’s, where Bananas Foster was invented. We’ve ordered the delicious dessert several times and have never been disappointed. It’s as much an entertaining show stopper as it is a delicious, sweet treat.

When we are in New Orleans during the four hours a year the weather is cool,
we like to sit outdoors, in Brennan’s courtyard area.

I also tried to make Bananas Foster once at home — once. My version ended up pretty good for the first try, and I enjoyed eating it, sans eyebrows.

Brennan’s is on my mind this week. They have been having a rough time. Feuding family members pushing and shoving for control, and the beautiful dining establishment was scheduled for auction during the next few days.

Recent news says the auction has been put on hold for now, but nonetheless, Royal Street wouldn’t be the same without the divine aromas wafting out into the street. (Mixing with the not – so – divine smells of the gritty city.)


If Brennan’s closes, I’ll have to resort to trying my hand at homemade Bananas Foster again. And I just don’t want to risk the brows.


Here’s the original 1951 recipe from Brennan’s to try for yourself. The fire extinguisher should be close at hand.

Brennan’s Bananas Foster

1/4 cup butter (half stick)
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half, lengthwise
1/4 cup dark rum
4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and Bananas Foster begin to brown, carefully add the rum. Continue to cook in the sauce until the rum is hot, then tip the pan slightly to ignite the rum. (I had to use a wand – style lighter) When the flames subside, lift the bananas out of the pan and place one of the four banana slices over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Serves 4 happy people.

To view Brennan’s web site, click here. 

And here’s the story on the situation from The Times-Picayune here.


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